Is’ time of fish soup, one of the most loved seafood recipes ever. Although many people think that fish soup is a very complicated recipe to make at home, I assure you that this is not the case. It only takes a little patience. And of course a little’ of time.
The recipe for this soup comes from the South of Sicily, from the area of Marzamemi and Capo Passero. Is’ a quick soup, that can be done with any fish are: essential are just a scorpion fish or chicken, you typical fish soup, fundamentals to obtain a rich flavor. I put also mullets, calamari, COD, SCAMPI, swordfish, prawns and clams. In short, we didn't miss anything. This is a 'red' soup, that is very rich in tomato, perfect to accompany slices of toasted homemade bread and a linged with oil (and garlic, if you love the strong flavors).
If you love soups and generally rich fish dishes, also check out the SPICY SQUID AND TOMATO SOUP. Maybe the fastest recipe you can find, with a complex taste, spicy and vaguely oriental, you find on my YouTube channel also in VIDEO RECIPE. And now I wish you good day!
a redfish or a little chicken to 600 grams, already filleted and head apart
4 red mullet
2 cod from 400 grams each cut in pieces
500 grams of clams
8 jumbo shrimp
2 swordfish steaks
some pistils of Saffron
600 grams of tomatoes Piccadilly
fresh parsley, to taste
flour, to taste
a glass of dry white wine
Salt, to taste
extra virgin olive oil, to taste
a small piece of chili pepper
a clove of garlic
Wash all fish: the little chicken or redfish should be filleted, the fish must be eviscerated and without scales, the cod cut into slices, the swordfish steaks cut each into two halves. The squid cut into rings and in pigtails left whole, to remove the shrimp heads and set aside, clams must be put to soak in salt water to make them bleed.
Then open the clams in a hot frying pan, set aside and filter the cooking water with a very tight mesh strainer to eliminate any impurities. Pass the red mullets, the slices of cod, the swordfish, squid and fish fillets or rockfish in a little flour.
Wash the tomatoes and let them to pieces, Finely chop the parsley keeping aside the stalks. Put the oil in a large non-stick saucepan, the shirtless garlic and parsley stems: fry over low heat and add the gurnard's head and the heads of the prawns. Deglaze with dry white wine and, When the alcohol has evaporated, Add the tomatoes and half a glass of warm water. Cover and cook for 15 minutes. Meanwhile, Saute and then FRY in a little oil on both sides the floured fish: mullet, COD, calamari and chicken.
Remove from pan the head of chicken and prawns, the stalks of parsley and garlic poached and add the chilli and water of the clams you had set aside and the squid, that have to cook a little longer than the rest of the fish. Season with salt, cover and cook for 10 minutes over medium heat. At this point, Add the Saffron dissolved in warm water and then lay in the pan the red mullets, the cod, gurnard fillets and swordfish.
Cover and cook 5 more minutes. Finally, combine the prawns, the tails of shrimps and clams . Cover and cook 5 minutes again. Discover the soup, turn up the heat and cook 2 minutes or until the sauce has reached the right consistency: soft, non-liquid (You thicken up easily thanks to the flour with which they were breaded fish).
Put in a Holster a little gravy and place a piece of each type of fish, Sprinkle with chopped parsley and serve the soup with as much, but so much, homemade bread for toasting: I rub it on toast a little garlic and add a dash of oil before serving.
MATCHING: to better enjoy this dish we suggest a classic Soave produced by the Cantina di Soave. The "Rocca Sveva" looks fine and delicate, with aromas of white fruit, in particular by Apple. Its taste is harmonious, savory, with a final bitter. Suggest that you serve chilled, around 8 degrees.